Flax seeds make a perfect substitute for peanuts because they have great crunch. If bean sprouts are a problem for your family, substitute an equal amount of thinly sliced bok choy. It adds a similar texture. Tamarind gives the best flavour, but is often hard to find. Substitute 2 tablespoons seasoned rice vinegar and 1 tablespoon ketchup. You can also add firm tofu to the stir fry just after the chicken.

8 ounces (250 grams) flat rice noodles (about ¼ -inch wide)

Sauce:

3 tablespoons sugar

3 tablespoons fish sauce

¼ cup lime juice

2 tablespoons tamarind concentrate

1 teaspoon sambal oelek

¼ cup chicken stock or water

¼ cup vegetable oil

2 tablespoons chopped shallots or red onion

1 tablespoon chopped garlic

8 ounces (250 grams) boneless chicken breasts, cut into ¼ -inch thick slices

1 large bunch green onions, cut on the bias into 2.5-centimetre lengths

3 cups bean sprouts

Garnish:

½ cup coriander sprigs

4 lime wedges

2 tablespoons flax seeds (optional)

Soak rice noodles in very hot water for about 20 minutes. They should be pliable enough to drape over your hand but still have a little texture. They will soften more in the wok. Drain noodles and rinse well with cold water. Reserve.

Combine sugar, fish sauce, lime juice, tamarind, sambal oelek and stock and set aside.

Heat oil in a wok or skillet over high heat. Add shallots and garlic and stir fry for 30 seconds. Add chicken and stir fry for 3 minutes or until almost cooked through. Add noodles and toss to combine. Add sauce, toss again, add green onions and half of bean sprouts. Cook for 2 minutes or until noodles are soft. Add a little extra water if noodles are not soft enough.

Sprinkle with remaining bean sprouts, coriander and garnish with lime wedges. Sprinkle with flax seeds and serve immediately. Serves 4.